Rhubarb Spice Compote: A Very Easy Recipe
Rhubarb is an ingredient often overlooked by both children and adults due to its acidity. However, it can be used to make delicious desserts such as clafoutis, meringue pie, or simply a compote. We invite you to discover a delicious recipe for spiced rhubarb compote.
Ingredients
Here are the necessary ingredients to prepare spiced rhubarb compote for 4 people:
500g of rhubarb, cut into pieces
125g of sugar
1 bag of anise tea or 2 star anise
1 heaping teaspoon of gingerbread spices
20cl of water
Note: For this spiced compote recipe, you can use either fresh or frozen rhubarb. If using fresh rhubarb stalks, peel them before cutting into pieces. If using frozen fruit, thaw the pieces beforehand and cut them into small pieces if necessary.
Preparation of anise syrup
To make spiced rhubarb compote, start by preparing a sugar syrup flavored with star anise.
If, like me, you don't have star anise at home, you can replace this ingredient with a bag of anise infusion.
1- In a saucepan, pour the water and sugar.
2- Bring the mixture to a boil, stirring to dissolve the sugar completely until the syrup becomes translucent.
3- Add the star anise or the bag of anise infusion and let it simmer for 5 minutes.
4- Remove from heat and let it steep for another 5 minutes, covered.
Cooking rhubarb compote
1- Once your anise syrup is well infused, remove the star anise or the anise tea bag.
2- Add the rhubarb pieces and place the saucepan over medium heat.
3- Cook the spiced rhubarb compote for about 25 minutes until the pieces turn into a puree.
Adding spices
At the end of cooking, add the gingerbread spices and turn off the heat.
Your rhubarb compote with spices will be more fragrant if you do not heat the gingerbread spice mixture. That's why adding this ingredient should be done at the end of cooking.
Refrigeration of the applesauce
To fully enjoy the flavor of this spiced rhubarb compote, I recommend refrigerating it for at least 2 hours.
If possible, prepare this compote the day before and refrigerate it overnight.
This cooling phase not only allows the spices to infuse into the compote but also helps to neutralize the natural acidity of the rhubarb.
Tasting tips
Serve the fresh rhubarb compote with spices, accompanied by a shortbread biscuit.
This compote, which is both tangy, sweet and spicy, pairs perfectly with the buttery flavor of a Breton pancake or the lighter ones of zézettes de Sète or navettes marseillaises.
